The pale version is trickier and I’ll be honest… I drink the amber much more than the pale one. For the pale one, you could try to just use pilsner malt, some flaked corn and maybe some Carapils, hop it once at 60 minutes with 4.5 to 5 AAU of something like Hallertau, Spalt, Tettnanger, etc. and then add another ½ ounce in the last 2 minutes or so. Ferment with 2124, 830 or 940. Make it to about 4.5% ABV and around 20-24 IBUs. Use soft water (the spring water could be okay) and ferment it cool and you could get close. The problem with all of these pale lagers is that there is very little difference in them. Using corn is almost always a good idea because the Mexican breweries use it… it’s cheap and locally available. The 940 is a Mexican lager strain and may set it apart slightly from the American yeast varieties.
For the amber, you could still use pilsner malt (or just 2-row base malt, pale ale malt, etc) and you could still use a pound of flaked corn in there too. Then maybe some Munich 10L, some amount of C60 and Carafa could get you close on color and maltiness. Then 4.5 AAU or so of a clean hop (Hallertau, Tettnanger, etc) and then maybe a small amount (¼ ounce or something) with 20 minutes left. Same yeast strains as the pale version. What yeast did you use on the Shiner Bock recipe? Here’s what I would do on the amber…
6 lbs pilsner or pale ale malt
2 lbs Munich 10L
1 lb flaked corn
8 ounces C60
1 ounce dehusked carafa III
1 ounce Hallertau pellets 4.5% for 60
¼ ounce Hallertau pellets 4.5% for 10
Wyeast 2124, White Labs 830 or 940
Mash everything at about 150-151. Water should favor chlorides, not sulfates. Chlorides make the beer smoother, rounder, fuller and that’s what I get from the Dos Equis Amber.